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Chicken Philly Sandwich

Whew! What a great, long weekend we had! We got a chance to drive down and visit my parents, we got the house cleaned (yay for clean laundry!), took our son to a hands-on museum, went to a Virginia Tech baseball game (yes, college baseball has started!), and just hung out and relaxed. I even got a chance to read an entire trashy romance novel. And except for checking our e-mail, we stayed off the computer, stayed off the phones and maybe only watched a couple of hours of television. I gotta tell ya – it does wonders for my mind and body when I step back and remember all he other stuff I’m missing when I’m not on the internet or watching television, running a million errands or working. I sometimes forget how much fun it is to color with my son or just sit outside and watch him play with his sand box while my husband washes the car (yes, I just sit there and watch him – hey, he does a great job – he doesn’t need me in the way). Or just lay on my bed and read a good book. You know, the good stuff.

This is another one of my husband’s favorite suppers. I make these pretty often because they are easy and we can jazz them up anyway we like them. My husband is kind of a picky eater so his sandwich is pretty basic: chicken, cheese and mayo. I, on the other hand, like mine with everything: onions, peppers, lettuce and whatever else I can squeeze in. I’m going to give you the basic recipe here but I definitely suggest you add anything you like to make them suitable for your family’s taste.

Ingredients:

4 tbsp. butter, divided

2 tbsp. canola oil

1 pound raw chicken tenders, diced into chunks

2½ tsp. lemon pepper seasoning 1 1/2 tsp. cajun seasoning

½ tbsp kosher salt 1 tsp. freshly ground black pepper

½ onion, diced

2 slices provolone cheese

2 sub rolls

4 tbsp. mayonnaise

Directions:

Heat 2 tablespoons of butter and 2 tablespoons oil in a pan (medium high heat). While waiting for the butter to melt, season chicken with lemon pepper, cajun seasoning, salt & pepper. Make sure all diced chicken pieces get seasoning on them. Once the butter has melted in pan, add chicken and onions. As the chicken cooks, be sure to move it around and maybe break it up a bit if you diced your chicken pieces large. Cook for about 8 minutes on medium heat. I like to take a piece out and test for seasoning right before putting the cheese on. You may want to add little more salt or pepper at this point.

Lower heat and place slices of cheese on chicken to melt. You may need to put a cover on your pan to help the cheese along with melting. Slather rolls with remaining butter and toast slightly under the broiler – make sure to keep a close eye on it as broilers can burn a piece of bread quickly! I sometimes just toast mine on the stovetop using a cast iron skillet.

Once rolls are toasted, put lots of mayo on both sides of roll. Don’t skimp on the mayo – it really adds to the flavor of this dish. Scoop up chicken, onion and cheese mixture onto bun. Serve with fries or chips and enjoy.

Suggested toppings: Lettuce and tomato

Other cheese choices: monterey jack or mozzarella

Other ingredients: Bacon,mushrooms, green, red and yellow peppers are all excellent additions to this sandwich

Cook’s Note: This makes two (fairly big) subs. Use smaller rolls, like bolillo rolls and you’ll probably get about 3-4 sandwiches out of this recipe.

Enjoy!

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Chicken Philly Sandwich

Cook Time15minutes

Total Time15minutes

Servings2

AuthorThe Country Cook

Ingredients

4Tbsp. ButterDivided Use

2Tbsp. Canola Oil

1poundraw Chicken Tendersdiced into chunks

2-½tsp. Lemon Pepper Seasoning

1 ½tsp. Cajun Seasoning

½Tbsp. Kosher Salt

1tsp. freshly ground black pepper

½OnionDiced

2SlicesOf Provolone Cheese

2Sub RollsI like Bolillo rolls

4TablespoonsMayonnaiseor more!

Instructions

Heat 2 Tablespoons of butter and 2 tablespoons oil in a pan (medium high heat).

While waiting for the butter to melt, season chicken with lemon pepper , cajun seasoning, salt & pepper..

Make sure all diced chicken pieces get seasoning on them.

Once the butter has melted in pan, add chicken and onions.

As the chicken cooks, be sure to move it around and maybe break it up a bit if you diced your chicken pieces large.

Cook for about 8 minutes on medium heat.

I like to take a piece out and test for seasoning right before putting the cheese on. You may want to add little more salt or pepper at this point.

Lower heat and place slices of cheese on chicken to melt.

You may need to put a cover on your pan to help the cheese along with melting.

Slather rolls with remaining butter and toast slightly under the broiler – make sure to keep a close eye on it as broilers can burn a piece of bread quickly!

I sometimes just toast mine on the stovetop using a cast iron skillet.

Once rolls are toasted, put lots of mayo on both sides of roll.

Don’t skimp on the mayo – it really adds to the flavor of this dish. Scoop up chicken, onion and cheese mixture onto bun.

We frequent a Philly Cheesesteak joint close to our home. I have tried making them at home but never get the results my guy is looking for. I order a chicken philly sandwich so this would probably be right up my alley. Sounds so delicious! My stomach is growling over this one! Yummy!

Your weekend sounds wonderfully relaxing even though you had a lot going on! I think your sandwich looks great. So many ways you can tailor that to individual tastes! We do similar things at our house but instead of using a bun or roll, we use tortillas. We can't get away from mexican inspired food around here for very long. I hope you have a great week! Candace

Sounds fantastic. Glad your weekend was so great. Sometimes during the middle of the day I like to turn off tv and computer, crawl on to bed with an old quilt and read for about 1/2 an hour. I am working at reading at least 2 books a month this year. thanks so much for visiting my blog and taking the time to comment. grace